5 Ingredient Paleo Butter Pecan Ice Cream

Eating this paleo butter pecan ice cream is a creamy, sweet, delicious experience. It is paleo-friendly, sugar-free, and healthy. However, before we get to the paleo butter pecan ice cream recipe, let’s discuss the health benefits of pecans. 

Health Benefits Of Pecans 

Pecans contain high ratios of vitamins, minerals, antioxidants, protein, monounsaturated fatty acids, and fiber. Consuming pecans could reduce the risk of chronic diseases like diabetes and heart disease. 

Even though there is not an extensive body of research on pecans, pecans have a positive effect on insulin sensitivity and blood lipids. 

Interestingly enough, pecans contain the highest percentage of phenolic acids. Phenolic compounds have antioxidant potential that could protect the body against oxidative stress. Oxidative stress results from the body’s inability to balance the number of reactive oxygen species (ROS) produced and accumulated in the cells and tissues. 

Reactive oxygen species and free radicals can contribute to aging and increase the risk of contracting chronic ailments, including cancer, diabetes, stroke, and heart disease. 

Do I Need An Ice Cream Machine To Make Paleo Butter Pecan Ice Cream 

An ice cream maker gives the paleo butter pecan ice cream a creamy texture. However, you don’t necessarily need an ice cream maker to make this paleo butter pecan ice cream. 

1. Simply mix everything together except the paleo candied pecans. Next, place the paleo butter pecan ice cream into a deep stainless steel dish like a loaf pan and freeze it for 45 minutes. 
2. Remove the ice cream base from the freezer and stir it with a spatula. Freeze the paleo butter pecan ice cream for 2 1/2 hours, stirring it every 30 minutes. 
3. Stir in the candied pecans and freeze the paleo butter pecan ice cream for another 30 minutes until it resembles butter pecan ice cream. 

Is Butter Pecan Ice Cream Made With Butter

No butter pecan ice cream is not made from butter. Butter pecan ice cream consists of vanilla ice cream and crunchy pieces of buttered pecans. The buttered pecans give the ice cream a buttery flavor. 

Butter pecan ice cream originally consisted of butter and milk. Allegedly, pecans fell into the ice cream somewhere down the line, and butter pecan ice cream was born. However, times have changed, and butter is no longer added to the base of butter pecan ice cream. 

Tips For Making Paleo Butter Pecan Ice Cream

This paleo butter pecan ice cream is made with coconut milk and coconut water. Therefore it has an intense coconut flavor. 

The coconut water is entirely optional. I added it because I had it on hand. However, if you do not want to add coconut water to your butter pecan ice cream, you do not have to. 

While other nut milk, such as almond or cashew milk, can be used to make this paleo butter pecan ice cream, you must carefully read the label. You can’t just pick up any brand of almond or cashew milk because most nut milks are filled with sugars, preservatives, thickeners, and other non-paleo-friendly additives. 

This also includes sugar-free, unsweetened, and all-natural nut milk. It’s better to make your own almond or nut milk at home so you know it is free of additives and paleo-friendly. 

In addition to this, if you use another paleo-friendly milk, the butter pecan ice cream will not be as creamy as if it were made with coconut milk. 

You can use vanilla extract if you do not have vanilla bean paste. However, make sure you use pure vanilla extract. Imitation vanilla extract can give the butter pecan ice cream an unpleasant aftertaste. 

References: 

Alexis R. Marquardt, Kristina R. Lewandowski, Chad M. Paton, Jamie A. Cooper, Comparison of metabolic and antioxidant responses to a breakfast meal with and without pecans, Journal of Functional Foods, Volume 62, 2019, 103559, ISSN 1756-4646, https://doi.org/10.1016/j.jff.2019.103559.(https://www.sciencedirect.com/science/article/pii/S1756464619304839)

Cesarettin Alasalvar, Jordi-Salas Salvadó, Emilio Ros, Bioactives and health benefits of nuts and dried fruits, Food Chemistry, Volume 314, 2020, 126192, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2020.126192 (https://www.sciencedirect.com/science/article/pii/S030881462030039X)

Mary E. Kellett, Phillip Greenspan, Yi Gong, Ronald B. Pegg, Cellular evaluation of the antioxidant activity of U.S. Pecans [Carya illinoinensis (Wangenh.) K. Koch], Food Chemistry, Volume 293, 2019, Pages 511-519, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2019.04.103.(https://www.sciencedirect.com/science/article/pii/S0308814619307678)

Pizzino, G., Irrera, N., Cucinotta, M., Pallio, G., Mannino, F., Arcoraci, V., Squadrito, F., Altavilla, D., & Bitto, A. (2017). Oxidative Stress: Harms and Benefits for Human Health. Oxidative medicine and cellular longevity, 2017, 8416763. https://doi.org/10.1155/2017/8416763